1 loaf french bread, cut into 1 inch, cubes
1 16-ounce can light sliced peaches,, drained
1/2 cup raisins
2 eggs
2 egg whites
3/4 cup sugar
1 12-ounce can evaporated skim milk
2 cup skim milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp butter flavoring
1 tsp coconut flavoring
1 tbsp vanilla
Directions
Preheat oven to 350'F.
Place bread cubes in a 3-quart baking dish. (I spray with Pam first).
Add peaches and raisins to bread, mixing gently. In a bowl, combine
eggs and egg whites with sugar and mix well. Add evaporated milk,
skim milk, spices and flavorings, and blend well.
Pour egg mixture evenly over bread, and press bread with fork so it
will soak up liquid (I use my hands). Bake for 30 to 40 minutes.
Insert knife near center; if it comes out clean, its done.
Sauce
2 Tablespoons light margarine 2 Tablespoons flour
1 1/3 cup skim milk 1 Tablespoon rum flavoring
Melt margarine in a small saucepan and add flour and sugar, mixing
well. Add milk, stirring constantly. Cook until mixture comes to a
boil; boil 1 minute. Remove from heat and stir in flavoring. Serve
over hot bread pudding.
Nutritional info per serving: 276 calories, 11% fat (3.5 grams), 73%
carbohydrate, 16% protein. by Holly Berkowitz Clegg This stores well
in the fridge and reheats well in the microwave. I would not suggest
freezing, as it is a custard.
A double batch of this can be made in those turkey roaster pans.
Reheat at 300'F for 20 minutes. We made this for our Garden Club
Christmas Boutique that served 300, and everyone loved it.
Servings: 10 servings
Peachy Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
Experts have traced the existence of recipes far back into antiquity, in truth as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, these, early records were just very basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During the time of the Roman Empire a roman called Apicius wrote a number of scripts which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and desserts, a very modern way of dining. He also informs us how the Romans used a good variety of spices and herbs, including a few that are still present in modern kitchens such as basil, fennel and dill. As our culinary historical trip moves on a few more years we find two interesting cookery books which were published in the 14th Century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the spicy food that we all know today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought back many new foods and spices from Arab cooking, such as basil and coriander. The introduction of these new culinary ideas created an explosion in books on cooking, most of which are now in private collections. The introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Peachy Bread Pudding recipe.
